Mouth-watering menu for South Coast Hospice’s Ides of March banquet

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A mouth-watering menu has been put together for South Coast Hospice’s Ides of March banquet at Jaxx Restaurant in Umtentweni on Friday, 16 March at 6pm.


Deep Fried Sesame Crumbed Camembert, served with ciabatta and an onion and peppadew jam.

Fillet Carpaccio served with a balsamic reduction, parmesan shavings and deep fried crispy capers

Chicken Livers, done in a Napolitano and creamy parmesan sauce, served with focaccia.


Eisbein, fit for a Roman. Pickled and deep fried, served with a mustard mash and sauerkraut

Camembert Chicken, layers of chicken breast, bacon and camembert cheese served with a honey and mustard sauce.

Grilled Kingklip, done in a lemon and garlic butter served with salad and fat chips.

Surf and Turf, 200g Fillet served with 3 grilled prawns and 4 mussels done in a white wine and garlic sauce.


Tiramisu, traditionally made with espresso and coffee liquor.

Amarula And Banana Crème Brule

Peanut Butter Cheesecake

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